Ratatouille with a generous handful of fresh spinach. It was absolutely amazing but that could also be the fact that I've been hungry since 4 but didn't get a chance to sit down and eat until almost 9.

Husband is having lasagna (whether he wants it or not) - I'm probably going to graze. I did note that we had a few more fresh tomatoes on the counter this morning - hmmm - and I have some parmesan, and I have breadcrumbs, and I have balsamic vinegar - maybe I'll bake some tomato slices for myself! That sounds pretty good - and on a prep scale of 1 -10 about a 1.5. I'm all about the "easy".

Will also be starting a crockpot of Chicken Taco Chili that I found on SkinnyTaste. It looks soooo good! I am undecided as to whether to let it run overnight--10 hours on low--or six on high and so for tomorrow morning.

Good point. Right now, though I am leaning towards the 10-hour run, meaning I am going to wake up to some delicious smells! I can hardly finish work right now 'cause I am working hard to keep my drooling in check.

We had a 2 o'clock "lunch" at a Mongolian barbecue-type place for free thanks to the aforementioned gift certificates won by the husband. We both opted for spicy/gingery stir fries with udon noodles, and small salads. Then a nap because we had so much work all week and so much good food in our bellies. ... And now, I'm way behind with my schoolwork.

For as much as seafood cost, I don't blame you! And it was delicious, don't get me wrong, and it turned out so rich that more filling would have actually been too much. I still might cut down on the sauce next time, since mine was so soupy, but after realizing that a little goes a long way I probably won't end up increasing the filling after all.

ETA: Saw your post about increasing the shrimp after I posted, and that does sound like a good way to balance the filling to sauce ratios, and without increasing the cost or fishiness too much. I'll try that next time, and thanks for the tip!

For as much as seafood cost, I don't blame you! And it was delicious, don't get me wrong, and it turned out so rich that more filling would have actually been too much. I still might cut down on the sauce next time, since mine was so soupy, but after realizing that a little goes a long way I probably won't end up increasing the filling after all.

ETA: Saw your post about increasing the shrimp after I posted, and that does sound like a good way to balance the filling to sauce ratios, and without increasing the cost or fishiness too much. I'll try that next time, and thanks for the tip!

For what it's worth, I have a ton of the sauce left too! DH has been eating it with chips.

I made pasta and salad for thirty people and most of them wanted my recipe by the end. We also had an array of salads (mmm, massaged kale salad and roasted brussel sprouts) and desserts (homemade apple and lemon merengue pies!). And now I'm exhausted and smell strongly of garlic and onions.